Whole Sicilian Pralined Almonds are an excellent snack to serve as a tasty snack or as a small sweet to be enjoyed at the end of a dinner or lunch.
They are excellent to carry in your purse as an energy reserve and you can eat them anywhere: on the street, at the cinema, or in your living room.
Almonds, sugar, glucose syrup
Method of conservation
Keep in a cold and dry place.
average values per 100 g:
2293kJ / 548kcal
of which saturated fatty acids
of which sugars
May contain other nuts in shell
*Nutritional Reference Value
Label and packaging
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Whole Praline Almonds
Sicilian praline almonds are an irresistible sweet snack. In general, these sugar-coated almonds are made throughout Italyand are served at the end of the meal, with coffee. Praline almonds are known as "sleeping-in-law". In some areas, it seems it was customary to bring them as a gift when you went to visit your fiancée's house: in this way, the mother-in-law, busy enjoying the delicious gift, could not disturb the sweethearts and, sometimes, would even arrive to fall asleep!
Like many successful pastry products, Praline Almonds were born by chance in 1636, when the cook of the Count of Plessis-Praslin (French diplomat, marshal of France), accidentally dropped the almonds into the boiling sugar syrup
You can store the pralined almonds in cool, dry places, away from sources of heat and humidity. Here are 4 useful tips:
The ideal condition for keeping the pralined almonds is in a refrigerated environment . Praline almonds can also be stored without problems at room temperature during the winter season given the low temperatures. During the summer, on the other hand, it is advisable to keep it in the fridge or in the coolest possible places, as the increase in temperatures could favor the deterioration of the products.
The ideal container in which to keep the pralined almonds is glass . In fact, thanks to its constitution it is impenetrable to chemical and gaseous agents, and having excellent thermal insulating capacity it maintains the initial temperature for a longer time compared to other materials. If the glass is colored, all the better: using colored glass prevents the entry of some wavelengths of light (including ultraviolet light) and therefore some nutritional and organoleptic characteristics remain unaltered.
The type of closure of the container is also important: an airtight cap ensures that the food is protected from excessive contact with oxygen which can lead to lipid oxidation and which can be essential for aerobic bacteria.
The environment should always be well ventilated : by ventilating the rooms, the internal humidity that escapes from the window is kept under control, guaranteeing the right balance, which helps to discourage the onset of moulds.